Grilled Chicken Breast And Bean Salad

Name: Grilled Chicken Breast And Bean Salad
Total time: 30 min
Yield: 6 servings
Ingredients: 4 chicken breast halves, skinned and boned; 2 to 3 tablespoons well-seasoned mustard; 1 10-ounce package frozen black-eyed peas; 32 ounces canned kidney beans, garbanzos and white beans, combined; 1 medium-large red onion, finely chopped; 2 medium-large ripe tomatoes, coarsely chopped; 2 to 3 tablespoons fresh thyme and oregano, chopped; 4 sun-dried tomato halves in oil, finely chopped; 3 tablespoons extra-virgin olive oil; 3 tablespoons balsamic vinegar; Freshly ground black pepper to taste

By Marian Burros

Total Time: 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: LIFE STYLE: Sunday Menu; Don't Frown on Beans, Even Those From a Can

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Ingredients

Yield:6 servings

4chicken breast halves, skinned and boned
2 to 3tablespoons well-seasoned mustard
110-ounce package frozen black-eyed peas
32ounces canned kidney beans, garbanzos and white beans, combined
1medium-large red onion, finely chopped
2medium-large ripe tomatoes, coarsely chopped
2 to 3tablespoons fresh thyme and oregano, chopped
4sun-dried tomato halves in oil, finely chopped
3tablespoons extra-virgin olive oil
3tablespoons balsamic vinegar
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
Step 2
Cook peas according to package directions, not more than 15 minutes. Drain.
Step 3
Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Step 4
Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.

Ratings

4 out of 5

10 user ratings

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Comments

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gpsdenver7 years ago

Excellent easy dish - have been making it since it first ran in The Times. It really is a complete meal by itself, but I like to also have it over arugula or mixed greens. It is very adaptable. Can use different herbs like basil or Italian parsley; can add lemon juice. I cut down on the onion, add a little more sun dried tomato. Also even though the recipe does not call for salt, I find it needs a bit added at the end.

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